Baked Vinaigrette Potatoes

We had three quarts of raw cubed potatoes from the feed the other night. I realized I better cook them and then share them with my neighbors. I made a vinaigrette dressing similar to my summer pressure cooker salad. I used olive oil, wine vinegar, honey, mustard, kosher salt, garlic and poured it over the raw cubed potatoes and I baked them in my big enamel coated dutch oven for an hour, at 350. I think I added a cup of water halfway through, to prevent scorching.

This morning I made baby omelets in my cast iron muffin tins. They were great with the potatoes and toast.